Edible oleogels: an opportunity for fat replacement in foods-Reference-Cited by-同舟云学术

Edible oleogels: an opportunity for fat replacement in foods

Published:2018 Issue:2 Volume:9 Page:758-773
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Martins Artur J.¹²³⁴^ORCID,Vicente António A.¹²³⁴,Cunha Rosiane L.⁵⁶⁷⁸⁹,Cerqueira Miguel A.¹⁰¹¹⁴^ORCID

Affiliation:

1. Centre of Biological Engineering

2. University of Minho

3. 4710-057 Braga

4. Portugal

5. Department of Food Engineering

6. Faculty of Food Engineering

7. University of Campinas; UNICAMP

8. Campinas

9. Brazil

10. International Iberian Nanotechnology Laboratory

11. 4715-330 Braga

Abstract

The number of publications, as a result of searching for hydrogels and oleogels for food applications in the last 10 years, shows that oleogels are getting more attention while hydrogels remain as a topic of interest. Moreover, the increasing number of publications dealing with food and obesity reveals that the food industry still has an important role in this regard.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01641G

Reference126 articles.

1. Lecithin organogels as a potential phospholipid-structured system for topical drug delivery: A review

2. Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions

3. Biological Abilities of Rice Bran-Derived Antioxidant Phytochemicals for Medical Therapy

4. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

5. Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum

Cited by 202 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cellulose cryogel particles for oil structuring: Mixture properties and digestibility;Food Hydrocolloids;2024-12

2. Effect of ultrasonication on microstructure, crystallization and rheological properties of mixed Monoglycerides and Tween 20 oleogel networks;Journal of Food Engineering;2024-12

3. Plant-based fascia tissues: Exploring materials and techniques for realistic simulation;Food Chemistry;2024-11

4. Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads;Food Research International;2024-11

5. Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives;Food Hydrocolloids;2024-09